UBC Wiki - User contributions [en]

Course:FNH200/Projects/2026

2026-08-16T09:39:00Z

JosephineHan: /* Our In-depth Investigations */

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2026 Team Assignments
| link-2 = Course:FNH200/Assignments/2026
| tab-3 = 2026 Team Projects
| link-3 = Course:FNH200/Projects/2026
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

Due date:

Thursday, August 13, 2026, 6 pm

Following similar steps we used for the team assignments, we are sharing your work on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.

== Project Guidelines ==
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2026s_Team_Project_Guidelines.pdf Guideline]

== Our In-depth Investigations ==

You have three options:

# Perform an interview - You add a link below so that you may (with consent from your interviewee) share your summary here, and contribute your final exam question
# Modify an existing page created by past FNH 200 students: [https://wiki.ubc.ca/Course:FNH200/TeamProjectsShowcase Past Projects]
# Create a page on an endangered food, or a food with cultural and historic significance, AND not yet explored by any past FNH 200 students

{| class="wikitable sortable"
|+
!Team Number
!Product Investigated and Link
!Completed? To be updated by Aug 13
|-
|0 (Example)
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)
|No
|-
|1
|
* [[Course:FNH200/Projects/2026/Nescafe Coffee Pods/Capsules - What is inside?]]
|Yes
|-
|2
|
* Bear root (endangered food): [[Course:FNH200/Projects/2026/Bear root (endangered food)]]
|Yes
|-
|3
|
* Ice Cider (endangered food): [[Course:FNH200/Projects/2026/Ice Cider - Exploring the Endangered Drink]]
|Yes
|-
|4
|Olestra Regulations [[Course:FNH200/Projects/2023/Olestra Regulation]]
|Yes
|-
|5
|
* [[Course:FNH200/Projects/2026/Team 5 Project, Option A]]
|Yes
|-
|6
|Pu-erh Tea (Endangered Food) [[Course:FNH200/Projects/2026/Pu-Erh Tea|Course:FNH200/Projects/2026/Pu-erh Tea]]
|YES
|-
|7
|
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Group_7_Exam_Question&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Group 7 Exam Question]
|No
|-
|8
|
* [[Course:FNH200/Projects/2026/Casu Marzu: The Processing, Science, Safety, and Regulation of Sardinia’s Larvae-Ripened Cheese]]
|Yes
|-
| 9 |9
|
* [[Course:FNH200/Projects/2026/Team 9 Final Exam Question]]
|Yes
|-
|10
|
* [[Course:FNH200/Projects/2026/Instant Noodles - Food Science, Processing, Safety, and Regulation]]
|Yes
|-
|11
|
* [[Course:FNH200/Projects/2026/Coffee Ground|Ground Coffee]]
|Yes
|-
|12
|
* [[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal]]
|Yes
|-
|13
|
* [[Course:FNH200/Projects/2026/PU-ERH TEA|Course:FNH200/Projects/2026/PU-ERH TEA - UBC Wiki]]
|YES
|-
|14
|
* [[Course:FNH200/Projects/2026/Interview with a Grocery Store Worker]]
|Yes
|-
|15
|
* [[Course:FNH200/Projects/2026/Tai O shrimp paste]]
|Yes
|-
|16
|[[Course:FNH200/Projects/2026/Instant Noodles]]
|Yes
|-
|17
|[[Course:FNH200/Projects/2026/Matcha Overview]]
|Yes
|-
|18
|Endangered Food: Flat Oyster [[Course:FNH200/Projects/2026/Flat Oyster (Endangered Food]]
|Yes
|-
|19
|[[Course:FNH200/Projects/2024/Matcha]]
|yes
|-
|20
|Endangered Food: Shark fin [[Course:FNH200/Projects/2026/Shark Fin: An Endangered Food Under Scrutiny]]
|No
|-
|21
|[[Course:FNH200/Projects/2026/Canadienne Cow|Canadienne Cow]]
|Yes
|-
|22
|[[Course:FNH200/Projects/2026/Perry]]
|Yes
|-
|23
|[[Course:FNH200/Projects/2026/Chatime Manager Interview]]
|Yes
|-
|24
|[https://en.wikipedia.org/wiki/Ghee Ghee] (submission made on Canvas as PDF)
|Yes
|-
|25
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FPoisoning+in+Oysters&create=Create+page&redirect=no Oyster Poisoning]
|Yes
|-
|26
|Gluten free bread (revision)
* [[Course:FNH200/2013w Team20 GlutenFreeBread]]
|Yes
|-
|27
|
* [https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2026/Registered_Dietitian_Interview&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Registered Dietitian Interview]
|Yes
|-
|28
|
* [https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course%3AFNH200%2FProjects%2F2026%2FEndangered+Foods+-+Beluga+Whale&create=Create+page&redirect=no Endangered Foods - Beluga Whale]
|Yes
|-
|29
|
* Exam question:
* A bakery has a signature sourdough starter that has been fed and grown in-house for over a decade. However, the baker supplements it with commercially dehydrated sourdough culture in production batches. Which statement explains his reasoning for this in terms of the FNH 200 course material?
*# Dehydration sterilizes the commercial culture, so introducing it prevents unwanted microorganisms from entering the culture.
*# The house starter is an uncontrolled mixed culture and is more variable than commercial cultures; adding small batches of commercial culture helps to make the starter more consistent by industry standards.
*# The sourdough starter likes to eat commercial culture
*# Since the culture is dehydrated, adding it in lowers the water activity of the whole starter to help keep it dormant Correct answer: 2.

|Yes
|-
|30
|
* [[Course:FNH200/Assignments/2026/Philadelphia CreamCheese]]
|No
|-
|31
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|32
|
* [[Course:FNH200/2011w Team24 MilkAlternatives]]
|No
|-
|33
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|34
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|35
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|-
|36
|
* If you are enhancing an existing page, add that existing link here
* If you are doing an interview or researching an endangered food, create a new link using the [https://wiki.ubc.ca/Course:FNH200/Projects/2026#Create_a_New_Project_Page Create Your Project Page] tool below and add the link here
|No
|}

== Create a New Project Page ==
For those planning to conduct an interview or explore an endangered food

=== 1. Login to the UBC Wiki ===
Click the CWL button on the top of the page and login from there.

=== 2. Create Your Project Page ===
Once your team have decided what endangered food you like to investigate, you may create your project page here.

For students planning an interview, you may still need to create a page so that you can share your exam question.

Again, make sure you are already logged in to the UBC Wiki before the next step.

* Pick your project title:
** Suggestion: Processing and safety of Swiss cheese

* Just '''add the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page
* You may start writing your report here
<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleProjectPage
prefix=Course:FNH200/Projects/2026/
type=create

</inputbox>

=== 3. Add Your Information to the Project Table ===
Once you have created your wiki page, add your product choice in the table below.

=== 4. Begin Writing! ===
Your new and almost blank wiki page will be created.

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T19:48:34Z

JosephineHan: /* Exam Question */

= Introduction =

==== '''What is Pu-erh tea?''' ====
Pu-erh tea is a traditional tea from Yunnan Province, southwestern China, made from ''Camellia sinensis''. Unlike many teas, Pu-erh continues to undergo chemical and microbial changes during post-fermentation and aging, which influence its colour, aroma, flavour, and texture [7]. It is generally divided into raw (''sheng'') and ripe (''shou'') Pu-erh. Raw Pu-erh is made from sun-dried leaves and develops gradually through natural aging, while ripe Pu-erh undergoes controlled post-fermentation to accelerate these changes.[9]

==== '''History and origin''' ====
Pu-erh tea is closely associated with Yunnan, southwestern China, a mountainous region with a long history of tea cultivation. Its history is connected to tea trade routes linking Yunnan with Tibet and other parts of Asia, particularly the Tea Horse Road, where tea was transported by horse and mule caravans across mountainous terrain. Tea was often compressed into cakes to make transportation and storage easier. These trade networks helped establish Pu-erh as an important regional product and contributed to the cultural significance of aged and stored tea.

==== Raw Material ====
All tea comes from the same species, ''Camellia sinensis'', but differences in cultivar, growing environment, and processing create different types of tea. Two major varieties are ''C. sinensis'' var. ''sinensis'' (China type), which has smaller leaves and is adapted to cooler conditions, and ''C. sinensis'' var. ''assamica'' (Assam type), which has larger leaves and is suited to warmer regions. Pu-erh is traditionally produced from the large-leaf ''assamica'' type, particularly in Yunnan. These leaves contain important compounds such as polyphenols, catechins, caffeine, and amino acids. During Pu-erh processing, post-fermentation, and aging, these compounds undergo chemical and microbial transformations that contribute to the tea’s colour, aroma, flavour, and overall quality. [7]

==== Climate and altitude and soil ====
Climate strongly affects Pu-erh tea growth and quality through temperature, rainfall, humidity, sunlight, and elevation. In Yunnan, suitable conditions include 15–27°C, 1,200–1,600 mm annual rainfall, high humidity, and frequent fog, which provides moisture. Sunlight and cloud cover influence the plant’s microclimate and chemical compounds. Higher elevations generally have lower temperatures, higher humidity, and more cloud/fog, affecting aromatic compounds. These geographical differences contribute to variations in aroma and flavour among Pu-erh from different mountains. [8]

Pu-erh tea is grown in well-drained, acidic soils rich in organic matter, which are typical of the mountainous tea-growing regions of Yunnan. These soils can contain varying amounts of minerals and nutrients, while their moisture retention and drainage influence tea plant growth and the chemical composition of the leaves. [6]

= Processing =
'''Harvesting'''

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked<ref name=":2">{{Cite web|date=August 1, 2023|title=How Pu-erh Tea is Made - Part 1|url=https://kuura.co/en-ca/blogs/education/how-pu-erh-tea-is-made?srsltid=AfmBOorx31vT9acB9PvjxSA75_a2FTDCwWE3xfuyiqglXSo5QXHJsKGX|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. To prevent immediate oxidation and bruising, the leaves must be processed quickly and handled gently<ref name=":2" />. Piling or compressing the leaves can damage tea quality by accelerating oxidation<ref name=":2" />. Instead, harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation<ref name=":2" />. They then undergo gradual withering, which reduces moisture and prepares them for further processing<ref name=":2" />.

'''Kill-green'''

After withering, the leaves undergo ''kill-green'' via stir-roasting in large woks. Repeated tossing reduces moisture and controls enzymatic activity<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Precise temperature control is critical as excessive heat destroys essential microorganisms and reduces distinctive characteristics, while insufficient heat leaves excessive enzymes and moisture, producing sour or watery flavours<ref name=":2" />. Proper roasting inactivates most oxidative enzymes, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>.

'''Rolling'''

At this stage, pu-erh leaves remain resistant to water penetration, limiting soluble flavour and aromatic release during brewing<ref name=":2" />. Rolling mechanically breaks down the leaves’ cellular structure to enhance compound release<ref name=":2" />. The intensity and duration must be carefully controlled as insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions<ref name=":2" />. Proper rolling ensures gradual, consistent extraction to maintain a balanced flavour across multiple infusions.<ref name=":2" />.

'''Sun-drying'''

After rolling, the leaves are sun dried for 3-5 hours at temperature above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. Sun-drying is a defining, essential stage that supports later aging and flavour development as mechanical drying uses excessive heat that can deactivate vital enzymes<ref name=":2" />. In contrast, the heat from sun-drying preserves the enzymatic and microbial activity necessary for the tea to develop its characteristic flavour and aroma over time<ref name=":2" />. Once dry, older and discoloured leaves (''huangpian)'' are removed by hand to ensure consistency and appearance in the final product<ref name=":2" />.

'''Pressing'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume<ref name=":3">{{Cite web|date=August 8, 2023|title=How Pu-erh Tea is Made - Part 2|url=https://kuura.co/blogs/education/how-pu-erh-tea-is-made-part-2|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press<ref name=":3" />. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage<ref name=":3" />.

'''Preparation for Transportation'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses<ref name=":3" />. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''<ref name=":3" />. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage<ref name=":3" />. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption<ref name=":3" />.

== Fermentation and Aging ==
The first step of fermentation for '''sheng''' (raw) Pu-erh tea occurs naturally through microbial action once the tea leaves have been processed, either loose or pressed into cakes, a form that is historically referred to as ''mao cha''<ref>{{Cite web|last=|date=March 24, 2026|title=Pu-Erh Tea: History, Aging & How to Brew|url=https://www.valleyoftea.com/en-ca/blogs/tea/pu-erh-tea-history-aging-how-to-brew?srsltid=AfmBOopbkR3ik_6i56oLj1jhB0XVZUh-VysheFtEWSUGtnY_YQbMHkje|url-status=live|access-date=August 12, 2026|website=Valley of Tea}}</ref>. The compression helps to restrict oxygen exposure and establish a well controlled environment for fermentation. A diverse community of microorganisms that are involved in this process include ''Aspergillus niger'', ''Aspergillus glaucus'', ''Penicillium'', ''Rhizopus'', and various ''Bacillus'' species. As these microorganisms inhabit the tea cake, environmental factors during storage, particularly temperature, humidity, and air circulation may control their activity. These conditions can affect both the rate at which fermentation progresses as well as the change in characteristics of colour, flavour, and aroma during the transformation of tea. Young raw Pu’erh can have a broad range of flavour profiles. Some varieties are fresh and floral, while others may be bitter, herbaceous, or astringent. As raw Pu’erh ages, its flavour profile gradually develops, with the bitterness and astringency becoming smoother and less pronounced over time. Ultimately, sheng Pu-erh tea undergoes a gradual and traditional process of fermentation that reaches maturity over an extended period of approximately 10 to 60 years.

For '''shou''' (ripe) Pu-erh tea, fermentation is conducted through a controlled wet-piling process where ''mao cha'' is arranged into heaps that reach about 70cm in height<ref>{{Cite web|date=September 19, 2024|title=The Difference Between Pu Er Sheng and Shou|url=https://camellia-sinensis.com/en/blog/the-difference-between-pu-er-sheng-and-shou|url-status=live|access-date=August 12, 2026|website=Camellia Sinensis}}</ref> The tea is then moistened and covered with thermal blankets to help retain the heat generated during microbial activity and allow temperatures within the pile to go up to approximately 50 to 65C. Throughout this fermentation period, the microbial community undergoes a dynamic succession; Fungi tends to predominate during the early stages while bacteria becomes more prominent as fermentation proceeds. Furthermore, selected microorganisms may be added to accelerate the maturation process under controlled fermentation conditions. In this way, the tea can reach maturity within several weeks, which requires a shorter maturation period compared to that of traditionally aged sheng Pu-erh tea. Ripe Pu’erh generally has a mellow, earthy aroma and flavour and is often described as smoother and more soothing to drink<ref name=":4">{{Cite web|title=Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea|url=https://www.teavivre.com/info/difference-between-raw-and-ripe-puerh-tea.html?srsltid=AfmBOopJ0blFPpot8zcpxFViYX6X0CqA7UuDH-SdGyTwrfzUEKILa8Sl|url-status=live}}</ref>.

'''Differences between raw and ripe Pu'erh'''

Raw and ripe Pu’erh can also be distinguished by their appearance and liquor colour<ref name=":4" />. Dry raw Pu’erh leaves are typically dark green, whereas ripe Pu’erh leaves have a darker reddish-brown colour. When steeped, raw Pu’erh produces a bright yellow liquor, while ripe Pu’erh produces a much darker red-coloured liquor<ref name=":4" />. Similar to raw Pu’erh, ripe Pu’erh can also be aged to further develop and refine its flavour profile and reduce turbidity in the tea liquor<ref name=":5">{{Cite web|title=A Guide to Types of Puer Tea: Raw vs. Ripe and How to Choose|url=https://white2tea.com/blogs/blog/a-guide-to-types-of-puer-tea-raw-vs-ripe-and-how-to-choose|url-status=live}}</ref>. Pu’erh teas with lighter fermentation are generally considered to have greater potential for further flavour development through aging<ref name=":5" />. In addition, hybrid Pu’erh tea cakes are available, which combine raw and ripe Pu’erh in the same cake<ref name=":5" />. These blends allow drinkers to experience characteristics of both raw and ripe Pu’erh in a single tea.

== Storage ==

=== Storage, Preservation, and Quality Dynamics ===
Storage can be considered an extension of the processing of raw Pu-erh tea (RPT), because biological, chemical, and physical transformations continue during storage and actively influence aroma, taste, and overall quality. Heat, moisture, oxygen, and light are among the main environmental factors affecting these changes. <ref name=":6">{{Cite journal|last=Lv|first=Helin|displayauthors=et al.|date=2023|title=Tea storage: A not thoroughly recognized and precisely designed process|url=https://www.sciencedirect.com/science/article/pii/S092422442300287X|journal=Trends in Food Science & Technology|volume=140|via=ScienceDirect}}</ref><ref name=":7">{{Cite journal|last=Ma|first=Bingsong|displayauthors=et al.|date=2026|title=New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity|url=https://www.sciencedirect.com/science/article/pii/S2090123225008732|journal=Journal of Advanced Research|volume=86|pages=15-27|via=ScienceDirect}}</ref>

Moisture availability is particularly important. A water activity (aw) range of approximately 0.60–0.70 provided a balance between microbial-driven flavour development and storage safety. Microbial activity increased above aw 0.60, while values above 0.70 were associated with undesirable volatile compounds such as toluene and isophorone, indicating potential quality deterioration. Water activity may therefore provide a more reliable indicator of microbial stability than relative humidity or total moisture content alone.<ref name=":7" />

Temperature and humidity also influence sensory development. RPT stored under wet-hot conditions was associated with a mellower taste and greater formation of aged or woody aroma compounds. In contrast, relatively dry-cold conditions retained more umami, astringency, and fresh floral or fruity characteristics.<ref>{{Cite journal|last=Zhang|first=Jing|displayauthors=et al.|date=2026|title=Characterization of the key metabolites in the raw Pu-erh tea under different storage environments|url=https://www.sciencedirect.com/science/article/pii/S0963996926011099|journal=Food Research International|volume=238|via=ScienceDirect}}</ref>

=== Packaging and Food Safety Considerations ===
Storage packaging must protect Pu-erh while still allowing the oxygen-dependent transformations associated with aging. For teas intended for continued quality conversion, oxygen-permeable materials such as tissue paper, bamboo split, and kraft paper are recommended, although they provide limited protection from moisture and light. Pu-erh should be protected from light because photooxidation can contribute to undesirable changes in tea compounds.<ref name=":6" />

Food safety is another consideration because fungal growth can lead to mycotoxin contamination. In one analysis of 36 Pu-erh samples, no aflatoxins or fumonisins were detected, while ochratoxin A was detected in four samples.<ref>{{Cite journal|last=Haas|first=Doris|displayauthors=et al.|date=2013|title=Identification and quantification of fungi and mycotoxins from Pu-erh tea|url=https://www.sciencedirect.com/science/article/abs/pii/S0168160513003590|journal=International Journal of Food Microbiology|volume=166|pages=316-322|via=ScienceDirect}}</ref> Studies of mycotoxins in tea have reported considerable variation, and available evidence remains insufficient for firm conclusions about the need for public-health protection measures.<ref>{{Cite journal|last=Sedova|first=Irina|displayauthors=et al.|date=2018|title=Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation|url=https://pmc.ncbi.nlm.nih.gov/articles/PMC6266826/|journal=Toxins|volume=10|issue=11|pages=|via=PubMed Central}}</ref>

Overall, there is no one universal temperature or humidity condition for Pu-erh storage. For raw Pu-erh, controlling water activity, moisture, oxygen exposure, light, and packaging is important for balancing desirable flavour development with quality and microbial stability. <ref name=":6" /><ref name=":7" />

= Exam Question =
What are the factors that affect the extent of nutrient loss due to preservation methods? (Select all that apply)

# Chemical and physical properties (eg. water/fat soluble)
# Processing methods and conditions (eg. thermal processing, fermentation)
# Storage conditions (eg. temperature, light, oxygen)
# Shape and size of the food (eg. large, long)

Our question should be included on the final exam because it effectively integrates concepts learned throughout the course with information from our research project. The question is particularly relevant to our research project because pu-erh tea undergoes numerous processing steps, during which nutrient retention can be affected by a variety of intrinsic and environmental factors. It also connects directly to the material covered in Lesson 11 while reinforcing concepts introduced earlier in the course. These include Lesson 2, which focuses on the chemical and physical properties of food, as well as Lessons 5–10, which examine various food preservation methods. Including this question on the final exam would provide an opportunity for students to demonstrate their understanding of how these concepts are interconnected.

Correct answers are: 1, 2, and 3

= References =

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T19:48:18Z

JosephineHan: /* Exam Question */

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T19:36:40Z

JosephineHan:

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T19:31:30Z

JosephineHan:

= Introduction =

= Processing =
'''Harvesting'''

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked<ref name=":2">{{Cite web|date=August 1, 2023|title=How Pu-erh Tea is Made - Part 1|url=https://kuura.co/en-ca/blogs/education/how-pu-erh-tea-is-made?srsltid=AfmBOorx31vT9acB9PvjxSA75_a2FTDCwWE3xfuyiqglXSo5QXHJsKGX|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. To prevent immediate oxidation and bruising, the leaves must be processed quickly and handled gently<ref name=":2" />. Piling or compressing the leaves can damage tea quality by accelerating oxidation<ref name=":2" />. Instead, harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation<ref name=":2" />. They then undergo gradual withering, which reduces moisture and prepares them for further processing<ref name=":2" />.

'''Kill-green'''

After withering, the leaves undergo ''kill-green'' via stir-roasting in large woks. Repeated tossing reduces moisture and controls enzymatic activity<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Precise temperature control is critical as excessive heat destroys essential microorganisms and reduces distinctive characteristics, while insufficient heat leaves excessive enzymes and moisture, producing sour or watery flavours<ref name=":2" />. Proper roasting inactivates most oxidative enzymes, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>.

'''Rolling'''

At this stage, pu-erh leaves remain resistant to water penetration, limiting soluble flavour and aromatic release during brewing<ref name=":2" />. Rolling mechanically breaks down the leaves’ cellular structure to enhance compound release<ref name=":2" />. The intensity and duration must be carefully controlled as insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions<ref name=":2" />. Proper rolling ensures gradual, consistent extraction to maintain a balanced flavour across multiple infusions.<ref name=":2" />.

'''Sun-drying'''

After rolling, the leaves are sun dried for 3-5 hours at temperature above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. Sun-drying is a defining, essential stage that supports later aging and flavour development as mechanical drying uses excessive heat that can deactivate vital enzymes<ref name=":2" />. In contrast, the heat from sun-drying preserves the enzymatic and microbial activity necessary for the tea to develop its characteristic flavour and aroma over time<ref name=":2" />. Once dry, older and discoloured leaves (''huangpian)'' are removed by hand to ensure consistency and appearance in the final product<ref name=":2" />.

'''Pressing'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume<ref name=":3">{{Cite web|date=August 8, 2023|title=How Pu-erh Tea is Made - Part 2|url=https://kuura.co/blogs/education/how-pu-erh-tea-is-made-part-2|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press<ref name=":3" />. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage<ref name=":3" />.

'''Preparation for Transportation'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses<ref name=":3" />. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''<ref name=":3" />. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage<ref name=":3" />. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption<ref name=":3" />.

== Fermentation and Aging ==
The first step of fermentation for '''sheng''' (raw) Pu-erh tea occurs naturally through microbial action once the tea leaves have been processed, either loose or pressed into cakes, a form that is historically referred to as ''mao cha''<ref>{{Cite web|last=|date=March 24, 2026|title=Pu-Erh Tea: History, Aging & How to Brew|url=https://www.valleyoftea.com/en-ca/blogs/tea/pu-erh-tea-history-aging-how-to-brew?srsltid=AfmBOopbkR3ik_6i56oLj1jhB0XVZUh-VysheFtEWSUGtnY_YQbMHkje|url-status=live|access-date=August 12, 2026|website=Valley of Tea}}</ref>. The compression helps to restrict oxygen exposure and establish a well controlled environment for fermentation. A diverse community of microorganisms that are involved in this process include ''Aspergillus niger'', ''Aspergillus glaucus'', ''Penicillium'', ''Rhizopus'', and various ''Bacillus'' species. As these microorganisms inhabit the tea cake, environmental factors during storage, particularly temperature, humidity, and air circulation may control their activity. These conditions can affect both the rate at which fermentation progresses as well as the change in characteristics of colour, flavour, and aroma during the transformation of tea. Young raw Pu’erh can have a broad range of flavour profiles. Some varieties are fresh and floral, while others may be bitter, herbaceous, or astringent. As raw Pu’erh ages, its flavour profile gradually develops, with the bitterness and astringency becoming smoother and less pronounced over time. Ultimately, sheng Pu-erh tea undergoes a gradual and traditional process of fermentation that reaches maturity over an extended period of approximately 10 to 60 years.

For '''shou''' (ripe) Pu-erh tea, fermentation is conducted through a controlled wet-piling process where ''mao cha'' is arranged into heaps that reach about 70cm in height<ref>{{Cite web|date=September 19, 2024|title=The Difference Between Pu Er Sheng and Shou|url=https://camellia-sinensis.com/en/blog/the-difference-between-pu-er-sheng-and-shou|url-status=live|access-date=August 12, 2026|website=Camellia Sinensis}}</ref> The tea is then moistened and covered with thermal blankets to help retain the heat generated during microbial activity and allow temperatures within the pile to go up to approximately 50 to 65C. Throughout this fermentation period, the microbial community undergoes a dynamic succession; Fungi tends to predominate during the early stages while bacteria becomes more prominent as fermentation proceeds. Furthermore, selected microorganisms may be added to accelerate the maturation process under controlled fermentation conditions. In this way, the tea can reach maturity within several weeks, which requires a shorter maturation period compared to that of traditionally aged sheng Pu-erh tea. Ripe Pu’erh generally has a mellow, earthy aroma and flavour and is often described as smoother and more soothing to drink<ref name=":4">{{Cite web|title=Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea|url=https://www.teavivre.com/info/difference-between-raw-and-ripe-puerh-tea.html?srsltid=AfmBOopJ0blFPpot8zcpxFViYX6X0CqA7UuDH-SdGyTwrfzUEKILa8Sl|url-status=live}}</ref>.

'''Differences between raw and ripe Pu'erh'''

Raw and ripe Pu’erh can also be distinguished by their appearance and liquor colour<ref name=":4" />. Dry raw Pu’erh leaves are typically dark green, whereas ripe Pu’erh leaves have a darker reddish-brown colour. When steeped, raw Pu’erh produces a bright yellow liquor, while ripe Pu’erh produces a much darker red-coloured liquor<ref name=":4" />. Similar to raw Pu’erh, ripe Pu’erh can also be aged to further develop and refine its flavour profile and reduce turbidity in the tea liquor<ref name=":5">{{Cite web|title=A Guide to Types of Puer Tea: Raw vs. Ripe and How to Choose|url=https://white2tea.com/blogs/blog/a-guide-to-types-of-puer-tea-raw-vs-ripe-and-how-to-choose|url-status=live}}</ref>. Pu’erh teas with lighter fermentation are generally considered to have greater potential for further flavour development through aging<ref name=":5" />. In addition, hybrid Pu’erh tea cakes are available, which combine raw and ripe Pu’erh in the same cake<ref name=":5" />. These blends allow drinkers to experience characteristics of both raw and ripe Pu’erh in a single tea.

== Storage ==

=== Storage, Preservation, and Quality Dynamics ===
Storage can be considered an extension of the processing of raw Pu-erh tea (RPT), because biological, chemical, and physical transformations continue during storage and actively influence aroma, taste, and overall quality. Heat, moisture, oxygen, and light are among the main environmental factors affecting these changes. <ref name=":6">{{Cite journal|last=Lv|first=Helin|displayauthors=et al.|date=2023|title=Tea storage: A not thoroughly recognized and precisely designed process|url=https://www.sciencedirect.com/science/article/pii/S092422442300287X|journal=Trends in Food Science & Technology|volume=140|via=ScienceDirect}}</ref><ref name=":7">{{Cite journal|last=Ma|first=Bingsong|displayauthors=et al.|date=2026|title=New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity|url=https://www.sciencedirect.com/science/article/pii/S2090123225008732|journal=Journal of Advanced Research|volume=86|pages=15-27|via=ScienceDirect}}</ref>

Moisture availability is particularly important. A water activity (aw) range of approximately 0.60–0.70 provided a balance between microbial-driven flavour development and storage safety. Microbial activity increased above aw 0.60, while values above 0.70 were associated with undesirable volatile compounds such as toluene and isophorone, indicating potential quality deterioration. Water activity may therefore provide a more reliable indicator of microbial stability than relative humidity or total moisture content alone.<ref name=":7" />

Temperature and humidity also influence sensory development. RPT stored under wet-hot conditions was associated with a mellower taste and greater formation of aged or woody aroma compounds. In contrast, relatively dry-cold conditions retained more umami, astringency, and fresh floral or fruity characteristics.<ref>{{Cite journal|last=Zhang|first=Jing|displayauthors=et al.|date=2026|title=Characterization of the key metabolites in the raw Pu-erh tea under different storage environments|url=https://www.sciencedirect.com/science/article/pii/S0963996926011099|journal=Food Research International|volume=238|via=ScienceDirect}}</ref>

=== Packaging and Food Safety Considerations ===
Storage packaging must protect Pu-erh while still allowing the oxygen-dependent transformations associated with aging. For teas intended for continued quality conversion, oxygen-permeable materials such as tissue paper, bamboo split, and kraft paper are recommended, although they provide limited protection from moisture and light. Pu-erh should be protected from light because photooxidation can contribute to undesirable changes in tea compounds.<ref name=":6" />

Food safety is another consideration because fungal growth can lead to mycotoxin contamination. In one analysis of 36 Pu-erh samples, no aflatoxins or fumonisins were detected, while ochratoxin A was detected in four samples.<ref>{{Cite journal|last=Haas|first=Doris|displayauthors=et al.|date=2013|title=Identification and quantification of fungi and mycotoxins from Pu-erh tea|url=https://www.sciencedirect.com/science/article/abs/pii/S0168160513003590|journal=International Journal of Food Microbiology|volume=166|pages=316-322|via=ScienceDirect}}</ref> Studies of mycotoxins in tea have reported considerable variation, and available evidence remains insufficient for firm conclusions about the need for public-health protection measures.<ref>{{Cite journal|last=Sedova|first=Irina|displayauthors=et al.|date=2018|title=Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation|url=https://pmc.ncbi.nlm.nih.gov/articles/PMC6266826/|journal=Toxins|volume=10|issue=11|pages=|via=PubMed Central}}</ref>

Overall, there is no one universal temperature or humidity condition for Pu-erh storage. For raw Pu-erh, controlling water activity, moisture, oxygen exposure, light, and packaging is important for balancing desirable flavour development with quality and microbial stability. <ref name=":6" /><ref name=":7" />

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T19:29:07Z

JosephineHan:

= Introduction =

= Processing =
'''HARVESTING'''

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked<ref name=":2">{{Cite web|date=August 1, 2023|title=How Pu-erh Tea is Made - Part 1|url=https://kuura.co/en-ca/blogs/education/how-pu-erh-tea-is-made?srsltid=AfmBOorx31vT9acB9PvjxSA75_a2FTDCwWE3xfuyiqglXSo5QXHJsKGX|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. To prevent immediate oxidation and bruising, the leaves must be processed quickly and handled gently<ref name=":2" />. Piling or compressing the leaves can damage tea quality by accelerating oxidation<ref name=":2" />. Instead, harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation<ref name=":2" />. They then undergo gradual withering, which reduces moisture and prepares them for further processing<ref name=":2" />.

'''KILL-GREEN'''

After withering, the leaves undergo ''kill-green'' via stir-roasting in large woks. Repeated tossing reduces moisture and controls enzymatic activity<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Precise temperature control is critical as excessive heat destroys essential microorganisms and reduces distinctive characteristics, while insufficient heat leaves excessive enzymes and moisture, producing sour or watery flavours<ref name=":2" />. Proper roasting inactivates most oxidative enzymes, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>.

'''ROLLING'''

At this stage, pu-erh leaves remain resistant to water penetration, limiting soluble flavour and aromatic release during brewing<ref name=":2" />. Rolling mechanically breaks down the leaves’ cellular structure to enhance compound release<ref name=":2" />. The intensity and duration must be carefully controlled as insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions<ref name=":2" />. Proper rolling ensures gradual, consistent extraction to maintain a balanced flavour across multiple infusions.<ref name=":2" />.

'''SUNDRYING'''

After rolling, the leaves are sun dried for 3-5 hours at temperature above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. Sun-drying is a defining, essential stage that supports later aging and flavour development as mechanical drying uses excessive heat that can deactivate vital enzymes<ref name=":2" />. In contrast, the heat from sun-drying preserves the enzymatic and microbial activity necessary for the tea to develop its characteristic flavour and aroma over time<ref name=":2" />. Once dry, older and discoloured leaves (''huangpian)'' are removed by hand to ensure consistency and appearance in the final product<ref name=":2" />.

'''PRESSING'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume<ref name=":3">{{Cite web|date=August 8, 2023|title=How Pu-erh Tea is Made - Part 2|url=https://kuura.co/blogs/education/how-pu-erh-tea-is-made-part-2|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press<ref name=":3" />. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage<ref name=":3" />.

'''PREPARATION FOR TRANSPORTATION'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses<ref name=":3" />. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''<ref name=":3" />. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage<ref name=":3" />. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption<ref name=":3" />.

== Fermentation and Aging ==
The first step of fermentation for '''sheng''' (raw) Pu-erh tea occurs naturally through microbial action once the tea leaves have been processed, either loose or pressed into cakes, a form that is historically referred to as ''mao cha''<ref>{{Cite web|last=|date=March 24, 2026|title=Pu-Erh Tea: History, Aging & How to Brew|url=https://www.valleyoftea.com/en-ca/blogs/tea/pu-erh-tea-history-aging-how-to-brew?srsltid=AfmBOopbkR3ik_6i56oLj1jhB0XVZUh-VysheFtEWSUGtnY_YQbMHkje|url-status=live|access-date=August 12, 2026|website=Valley of Tea}}</ref>. The compression helps to restrict oxygen exposure and establish a well controlled environment for fermentation. A diverse community of microorganisms that are involved in this process include ''Aspergillus niger'', ''Aspergillus glaucus'', ''Penicillium'', ''Rhizopus'', and various ''Bacillus'' species. As these microorganisms inhabit the tea cake, environmental factors during storage, particularly temperature, humidity, and air circulation may control their activity. These conditions can affect both the rate at which fermentation progresses as well as the change in characteristics of colour, flavour, and aroma during the transformation of tea. Young raw Pu’erh can have a broad range of flavour profiles. Some varieties are fresh and floral, while others may be bitter, herbaceous, or astringent. As raw Pu’erh ages, its flavour profile gradually develops, with the bitterness and astringency becoming smoother and less pronounced over time. Ultimately, sheng Pu-erh tea undergoes a gradual and traditional process of fermentation that reaches maturity over an extended period of approximately 10 to 60 years.

For '''shou''' (ripe) Pu-erh tea, fermentation is conducted through a controlled wet-piling process where ''mao cha'' is arranged into heaps that reach about 70cm in height<ref>{{Cite web|date=September 19, 2024|title=The Difference Between Pu Er Sheng and Shou|url=https://camellia-sinensis.com/en/blog/the-difference-between-pu-er-sheng-and-shou|url-status=live|access-date=August 12, 2026|website=Camellia Sinensis}}</ref> The tea is then moistened and covered with thermal blankets to help retain the heat generated during microbial activity and allow temperatures within the pile to go up to approximately 50 to 65C. Throughout this fermentation period, the microbial community undergoes a dynamic succession; Fungi tends to predominate during the early stages while bacteria becomes more prominent as fermentation proceeds. Furthermore, selected microorganisms may be added to accelerate the maturation process under controlled fermentation conditions. In this way, the tea can reach maturity within several weeks, which requires a shorter maturation period compared to that of traditionally aged sheng Pu-erh tea. Ripe Pu’erh generally has a mellow, earthy aroma and flavour and is often described as smoother and more soothing to drink<ref name=":4">{{Cite web|title=Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea|url=https://www.teavivre.com/info/difference-between-raw-and-ripe-puerh-tea.html?srsltid=AfmBOopJ0blFPpot8zcpxFViYX6X0CqA7UuDH-SdGyTwrfzUEKILa8Sl|url-status=live}}</ref>.

'''Differences between raw and ripe Pu'erh'''

Raw and ripe Pu’erh can also be distinguished by their appearance and liquor colour<ref name=":4" />. Dry raw Pu’erh leaves are typically dark green, whereas ripe Pu’erh leaves have a darker reddish-brown colour. When steeped, raw Pu’erh produces a bright yellow liquor, while ripe Pu’erh produces a much darker red-coloured liquor<ref name=":4" />. Similar to raw Pu’erh, ripe Pu’erh can also be aged to further develop and refine its flavour profile and reduce turbidity in the tea liquor<ref name=":5">{{Cite web|title=A Guide to Types of Puer Tea: Raw vs. Ripe and How to Choose|url=https://white2tea.com/blogs/blog/a-guide-to-types-of-puer-tea-raw-vs-ripe-and-how-to-choose|url-status=live}}</ref>. Pu’erh teas with lighter fermentation are generally considered to have greater potential for further flavour development through aging<ref name=":5" />. In addition, hybrid Pu’erh tea cakes are available, which combine raw and ripe Pu’erh in the same cake<ref name=":5" />. These blends allow drinkers to experience characteristics of both raw and ripe Pu’erh in a single tea.

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T18:50:23Z

JosephineHan:

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T18:49:24Z

JosephineHan:

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T18:31:28Z

JosephineHan:

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T18:27:20Z

JosephineHan:

= Introduction =

= Processing =
'''HARVESTING'''

A defining characteristic of pu-erh tea is its production from large-leaf ''Camellia sinensis'' varieties cultivated in Yunnan, China<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Yunnan’s warm, humid climate and hilly terrain provide ideal growing conditions<ref name=":2">{{Cite web|date=August 1, 2023|title=How Pu-erh Tea is Made - Part 1|url=https://kuura.co/en-ca/blogs/education/how-pu-erh-tea-is-made?srsltid=AfmBOorx31vT9acB9PvjxSA75_a2FTDCwWE3xfuyiqglXSo5QXHJsKGX|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. Unlike smaller tea bushes, pu-erh is often harvested from large, mature trees<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. New shoots develop after sufficient rainfall and sunlight, with optimal harvesting occurring in spring (March–May) and autumn (September–October)<ref name=":2" />. Although summer harvesting occurs, these leaves are generally lower quality and called “rainy tea.” Winter harvesting is avoided to protect the trees’ health and longevity<ref name=":2" />.

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked<ref name=":2" />. Because oxidation begins immediately after picking, the leaves must be processed quickly to maintain quality and prevent oxidation<ref name=":2" />. Piling or compressing the leaves can bruise them and accelerate oxidation which can negatively affect the characteristics of the tea<ref name=":2" />. Instead, freshly harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation<ref name=":2" />. Afterward, the leaves are allowed to cool and undergo gradual withering, which reduces excess moisture and prepares them for subsequent processing stages<ref name=":2" />.

'''KILL-GREEN'''

After withering, the leaves undergo a ''kill-green'' process where they are stir-roasted in large woks. The leaves are repeatedly tossed to reduce moisture and control enzymatic activity<ref name=":0" />. Careful control of the process is critical as excessive heat can destroy microorganisms and reduce pu-erh’s distinctive characteristics, while insufficient heating may leave excessive enzymes and moisture, producing sour or watery flavours. When properly done, the process inactivates most enzymes responsible for oxidation, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>. Achieving the appropriate balance is critical to preserving the qualities necessary for the subsequent aging and development of pu-erh tea.

'''ROLLING'''

At this stage, pu-erh leaves remain tough and resistant to water penetration, which limits the release of soluble flavour and aromatic compounds during brewing<ref name=":2" />. Rolling mechanically breaks down the leaves’ cellular structure, allowing these compounds to be released more effectively<ref name=":2" />. Rolling may be performed manually or mechanically, although mechanical rollers are generally preferred for large-scale production<ref name=":2" />. The intensity and duration must be carefully controlled. Insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions<ref name=":2" />. Properly rolled leaves achieve gradual, consistent extraction, allowing pu-erh tea to maintain a balanced flavour across multiple infusions<ref name=":2" />.

'''SUNDRYING'''

After rolling, pu-erh tea leaves undergo sun-drying, an essential stage that supports later aging and flavour development<ref name=":2" />. Sun-drying is a defining feature of pu-erh production because excessive heat from mechanical drying can deactivate enzymes needed for enzymatic and microbial processes. In contrast, sun-drying preserves some enzymatic activity, allowing the tea to develop its characteristic flavour and aroma over time<ref name=":2" />. Leaves are typically dried for 3-5 hours at temperatures above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. After drying, older, larger, and discoloured leaves, known as ''huangpian'' or ''huangpin'', are removed by hand to improve appearance and ensure consistency in the final product<ref name=":2" />.

'''PRESSING'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref name=":0" />. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume<ref name=":3">{{Cite web|date=August 8, 2023|title=How Pu-erh Tea is Made - Part 2|url=https://kuura.co/blogs/education/how-pu-erh-tea-is-made-part-2|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press<ref name=":3" />. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage<ref name=":3" />.

'''PREPARATION FOR TRANSPORTATION'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses<ref name=":3" />. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''<ref name=":3" />. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage<ref name=":3" />. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption<ref name=":3" />.

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T18:12:17Z

JosephineHan: added citations

= Introduction =

= Processing =
'''HARVESTING'''

A defining characteristic of pu-erh tea is its production from large-leaf ''Camellia sinensis'' varieties cultivated in Yunnan, China<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Yunnan’s warm, humid climate and hilly terrain provide ideal growing conditions<ref name=":2">{{Cite web|date=August 1, 2023|title=How Pu-erh Tea is Made - Part 1|url=https://kuura.co/en-ca/blogs/education/how-pu-erh-tea-is-made?srsltid=AfmBOorx31vT9acB9PvjxSA75_a2FTDCwWE3xfuyiqglXSo5QXHJsKGX|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. Unlike smaller tea bushes, pu-erh is often harvested from large, mature trees<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. New shoots develop after sufficient rainfall and sunlight, with optimal harvesting occurring in spring (March–May) and autumn (September–October)<ref name=":2" />. Although summer harvesting occurs, these leaves are generally lower quality and called “rainy tea.” Winter harvesting is avoided to protect the trees’ health and longevity<ref name=":2" />.

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked<ref name=":2" />. Because oxidation begins immediately after picking, the leaves must be processed quickly to maintain quality and prevent oxidation<ref name=":2" />. Piling or compressing the leaves can bruise them and accelerate oxidation which can negatively affect the characteristics of the tea<ref name=":2" />. Instead, freshly harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation<ref name=":2" />. Afterward, the leaves are allowed to cool and undergo gradual withering, which reduces excess moisture and prepares them for subsequent processing stages<ref name=":2" />.

'''KILL-GREEN'''

After withering, the leaves undergo a ''kill-green'' process where they are stir-roasted in large woks. The leaves are repeatedly tossed to reduce moisture and control enzymatic activity<ref name=":0" />. Careful control of the process is critical as excessive heat can destroy microorganisms and reduce pu-erh’s distinctive characteristics, while insufficient heating may leave excessive enzymes and moisture, producing sour or watery flavours. When properly done, the process inactivates most enzymes responsible for oxidation, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>. Achieving the appropriate balance is critical to preserving the qualities necessary for the subsequent aging and development of pu-erh tea.

'''ROLLING'''

At this stage, pu-erh leaves remain tough and resistant to water penetration, which limits the release of soluble flavour and aromatic compounds during brewing<ref name=":2" />. Rolling mechanically breaks down the leaves’ cellular structure, allowing these compounds to be released more effectively<ref name=":2" />. Rolling may be performed manually or mechanically, although mechanical rollers are generally preferred for large-scale production<ref name=":2" />. The intensity and duration must be carefully controlled. Insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions<ref name=":2" />. Properly rolled leaves achieve gradual, consistent extraction, allowing pu-erh tea to maintain a balanced flavour across multiple infusions<ref name=":2" />.

'''SUNDRYING'''

After rolling, pu-erh tea leaves undergo sun-drying, an essential stage that supports later aging and flavour development<ref name=":2" />. Sun-drying is a defining feature of pu-erh production because excessive heat from mechanical drying can deactivate enzymes needed for enzymatic and microbial processes. In contrast, sun-drying preserves some enzymatic activity, allowing the tea to develop its characteristic flavour and aroma over time<ref name=":2" />. Leaves are typically dried for 3-5 hours at temperatures above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. After drying, older, larger, and discoloured leaves, known as ''huangpian'' or ''huangpin'', are removed by hand to improve appearance and ensure consistency in the final product<ref name=":2" />.

These steps complete the rough processing stage, producing ''mao cha'', which can be consumed fresh or further processed<ref name=":2" />. During fine processing, ''mao cha'' may be compressed directly into cakes to create raw pu-erh, which undergoes slow natural aging over years<ref name=":2" />. Alternatively, it can undergo wet-piling fermentation, accelerating microbial transformation to produce ripe pu-erh before compression.<ref name=":2" />

'''PRESSING'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref name=":0" />. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume<ref name=":3">{{Cite web|date=August 8, 2023|title=How Pu-erh Tea is Made - Part 2|url=https://kuura.co/blogs/education/how-pu-erh-tea-is-made-part-2|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press<ref name=":3" />. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage<ref name=":3" />.

'''PREPARATION FOR TRANSPORTATION'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses<ref name=":3" />. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''<ref name=":3" />. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage<ref name=":3" />. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption<ref name=":3" />.

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T18:05:18Z

JosephineHan:

= Introduction =

= Processing =
'''HARVESTING'''

A defining characteristic of pu-erh tea is its production from large-leaf ''Camellia sinensis'' varieties cultivated in Yunnan, China<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Yunnan’s warm, humid climate and hilly terrain provide ideal growing conditions<ref name=":2">{{Cite web|date=August 1, 2023|title=How Pu-erh Tea is Made - Part 1|url=https://kuura.co/en-ca/blogs/education/how-pu-erh-tea-is-made?srsltid=AfmBOorx31vT9acB9PvjxSA75_a2FTDCwWE3xfuyiqglXSo5QXHJsKGX|url-status=live|access-date=August 11, 2026|website=KuuraCorp}}</ref>. Unlike smaller tea bushes, pu-erh is often harvested from large, mature trees<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. New shoots develop after sufficient rainfall and sunlight, with optimal harvesting occurring in spring (March–May) and autumn (September–October)<ref name=":2" />. Although summer harvesting occurs, these leaves are generally lower quality and called “rainy tea.” Winter harvesting is avoided to protect the trees’ health and longevity<ref name=":2" />.

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked<ref name=":2" />. Because oxidation begins immediately after picking, the leaves must be processed quickly to maintain quality and prevent oxidation<ref name=":2" />. Piling or compressing the leaves can bruise them and accelerate oxidation which can negatively affect the characteristics of the tea<ref name=":2" />. Instead, freshly harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation<ref name=":2" />. Afterward, the leaves are allowed to cool and undergo gradual withering, which reduces excess moisture and prepares them for subsequent processing stages<ref name=":2" />.

'''KILL-GREEN'''

After withering, the leaves undergo a ''kill-green'' process where they are stir-roasted in large woks. The leaves are repeatedly tossed to reduce moisture and control enzymatic activity<ref name=":0" />. Careful control of the process is critical as excessive heat can destroy microorganisms and reduce pu-erh’s distinctive characteristics, while insufficient heating may leave excessive enzymes and moisture, producing sour or watery flavours. When properly done, the process inactivates most enzymes responsible for oxidation, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>. Achieving the appropriate balance is critical to preserving the qualities necessary for the subsequent aging and development of pu-erh tea.

'''ROLLING'''

At this stage, pu-erh leaves remain tough and resistant to water penetration, which limits the release of soluble flavour and aromatic compounds during brewing. Rolling mechanically breaks down the leaves’ cellular structure, allowing these compounds to be released more effectively. Rolling may be performed manually or mechanically, although mechanical rollers are generally preferred for large-scale production. The intensity and duration must be carefully controlled. Insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions. Properly rolled leaves achieve gradual, consistent extraction, allowing pu-erh tea to maintain a balanced flavour across multiple infusions.

'''SUNDRYING'''

After rolling, pu-erh tea leaves undergo sun-drying, an essential stage that supports later aging and flavour development. Sun-drying is a defining feature of pu-erh production because excessive heat from mechanical drying can deactivate enzymes needed for enzymatic and microbial processes. In contrast, sun-drying preserves some enzymatic activity, allowing the tea to develop its characteristic flavour and aroma over time. Leaves are typically dried for 3-5 hours at temperatures above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. After drying, older, larger, and discoloured leaves, known as ''huangpian'' or ''huangpin'', are removed by hand to improve appearance and ensure consistency in the final product.

These steps complete the rough processing stage, producing ''mao cha'', which can be consumed fresh or further processed. During fine processing, ''mao cha'' may be compressed directly into cakes to create raw pu-erh, which undergoes slow natural aging over years. Alternatively, it can undergo wet-piling fermentation, accelerating microbial transformation to produce ripe pu-erh before compression.

'''PRESSING'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref name=":0" />. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage.

'''PREPARATION FOR TRANSPORTATION'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses. The paper is usually stamped with information such as the production date to identify and track the tea. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption.

Course:FNH200/Projects/2026/PU-ERH TEA

2026-08-13T17:58:41Z

JosephineHan: added section

= Introduction =

= Processing =
'''HARVESTING'''

A defining characteristic of pu-erh tea is its production from large-leaf ''Camellia sinensis'' varieties cultivated in Yunnan, China<ref name=":0">{{Cite web|last=Falkowitz|first=Max|date=March 3, 2024|title=Why Tea Nerds obsess Over Pu-Erh|url=https://www.seriouseats.com/what-is-puerh-tea-where-to-buy|url-status=live|access-date=August 11, 2026|website=Serious Eats}}</ref>. Yunnan’s warm, humid climate and hilly terrain provide ideal growing conditions. Unlike smaller tea bushes, pu-erh is often harvested from large, mature trees<ref>{{Cite web|date=August 11, 2026|title=What Is Pu-erh Tea? A Guide to China's Aged, Fermented Tea|url=https://www.artoftea.com/blogs/tea-101/what-is-pu-erh-tea?srsltid=AfmBOorYJEimLmCM4X4UZJ0LaKYWgnWRBbSiVR_z-3pbyKCO3dC0oEIQ|url-status=live|access-date=August 11, 2026|website=Art of Tea}}</ref>. New shoots develop after sufficient rainfall and sunlight, with optimal harvesting occurring in spring (March–May) and autumn (September–October). Although summer harvesting occurs, these leaves are generally lower quality and called “rainy tea.” Winter harvesting is avoided to protect the trees’ health and longevity.

During harvesting, the first 4-5 leaves, including the bud, are selectively hand-picked. Because oxidation begins immediately after picking, the leaves must be processed quickly to maintain quality and prevent oxidation. Piling or compressing the leaves can bruise them and accelerate oxidation which can negatively affect the characteristics of the tea. Instead, freshly harvested leaves are spread thinly across bamboo mats or mesh trays to prevent bruising and minimize oxidation. Afterward, the leaves are allowed to cool and undergo gradual withering, which reduces excess moisture and prepares them for subsequent processing stages.

'''KILL-GREEN'''

After withering, the leaves undergo a ''kill-green'' process where they are stir-roasted in large woks. The leaves are repeatedly tossed to reduce moisture and control enzymatic activity<ref name=":0" />. Careful control of the process is critical as excessive heat can destroy microorganisms and reduce pu-erh’s distinctive characteristics, while insufficient heating may leave excessive enzymes and moisture, producing sour or watery flavours. When properly done, the process inactivates most enzymes responsible for oxidation, including polyphenol oxidase, while preserving some microbial and enzymatic activity needed for later aging<ref name=":1">{{Cite journal|last=Lv|first=Hai-peng|last2=Zhang|first2=Ying-jun|last3=Lin|first3=Zhi|last4=Liang|first4=Yue-rong|date=February 21, 2013|title=Processing and chemical constituents of Pu-erh tea: A review|url=https://www.sciencedirect.com/science/article/pii/S0963996913001488|journal=Food Research International|volume=53|pages=608-618|via=ScienceDirect}}</ref>. Achieving the appropriate balance is critical to preserving the qualities necessary for the subsequent aging and development of pu-erh tea.

'''ROLLING'''

At this stage, pu-erh leaves remain tough and resistant to water penetration, which limits the release of soluble flavour and aromatic compounds during brewing. Rolling mechanically breaks down the leaves’ cellular structure, allowing these compounds to be released more effectively. Rolling may be performed manually or mechanically, although mechanical rollers are generally preferred for large-scale production. The intensity and duration must be carefully controlled. Insufficient rolling can produce weak, underdeveloped flavours, while excessive rolling may cause leaves to break down too quickly and lose flavour during repeated infusions. Properly rolled leaves achieve gradual, consistent extraction, allowing pu-erh tea to maintain a balanced flavour across multiple infusions.

'''SUNDRYING'''

After rolling, pu-erh tea leaves undergo sun-drying, an essential stage that supports later aging and flavour development. Sun-drying is a defining feature of pu-erh production because excessive heat from mechanical drying can deactivate enzymes needed for enzymatic and microbial processes. In contrast, sun-drying preserves some enzymatic activity, allowing the tea to develop its characteristic flavour and aroma over time. Leaves are typically dried for 3-5 hours at temperatures above 30°C to reduce the moisture content to approximately 8%<ref name=":1" />. After drying, older, larger, and discoloured leaves, known as ''huangpian'' or ''huangpin'', are removed by hand to improve appearance and ensure consistency in the final product.

These steps complete the rough processing stage, producing ''mao cha'', which can be consumed fresh or further processed. During fine processing, ''mao cha'' may be compressed directly into cakes to create raw pu-erh, which undergoes slow natural aging over years. Alternatively, it can undergo wet-piling fermentation, accelerating microbial transformation to produce ripe pu-erh before compression.

'''PRESSING'''

Compressing tea leaves into cakes originated during the Tang Dynasty to make tea easier to transport over long distances<ref name=":0" />. Today, compression remains important in pu-erh production, especially for aged teas, as compact cakes provide stability for storage and aging<ref name=":0" />. The process begins by weighing loose tea leaves and steaming them to soften and reduce their volume. The steamed leaves are placed into a cloth bag, tightly wrapped, and compressed using a hydraulic press. Although traditionally round, pu-erh can be shaped into various designs using moulds. After cooling, the cake is removed from the cloth and dried in a heated room for several days before packaging and storage.

'''PREPARATION FOR TRANSPORTATION'''

After drying for several days, tea cakes are individually wrapped in protective paper, traditionally made from mulberry pulp but now available in various colours, materials, and thicknesses. The paper is usually stamped with information such as the production date to identify and track the tea. Cakes are then grouped into batches of five or seven, depending on their weight, and wrapped in bamboo to form a ''tong''. The ''tong'' is briefly and repeatedly heated over fire to reduce moisture and decrease spoilage. The ''tongs'' are then kept in a heated room for several days until completely dry, after which they are ready for shipment and consumption.

Course:FNH200/Assignments/2026/Tropicana Orange Juice No Pulp

2026-07-21T18:21:44Z

JosephineHan: my portion of the assignment

== Introduction ==
Tropicana offers its Pineapple Mango Fruit Beverage in both regular and zero-sugar versions, which are also available in Canada.<ref>{{Cite web|title=Tropicana® Pineapple Mango Fruit Beverage|url=https://www.tropicana.ca/products/tropicana®-pineapple-mango-fruit-beverage|url-status=live|access-date=|website=Tropicana}}</ref><ref>{{Cite web|title=Tropicana® Zero Sugar Pineapple Mango|url=https://www.tropicana.ca/products/tropicana®-zero-sugar-pineapple-mango|url-status=live|access-date=|website=Tropicana}}</ref> Our group selected these two specific products for a direct comparison. This comparison examines how the zero-sugar alternative differs from the regular version in both formulation and labelling.

== Product Pictures ==
[[File:Tropicana Pineapple Mango.png|alt=|left|396x396px|'''Tropicana Pineapple Mango'''|thumb]]
[[File:Tropicana Zero Sugar Pineapple Mango.png|border|center|412x412px|'''Tropicana Zero Sugar Pineapple Mango'''|alt=Tropicana Zero Sugar Pineapple Mango|thumb]]
== Ingredient lists==
1.The lists of ingredients
{| class="wikitable"
!Tropicana Pineapple Mango Fruit Beverage
!Tropicana Zero Sugar Pineapple Mango
|-
|
* Water
* Sugar

* Fruit juices from concentrate(water, concentrated apple juice,concentrated pineapple juice, concentrated orange juice, concentrated passion fruit juice)

* Concentrated mango purée
* Citric acid
* Natural flavours
* Ascorbic acid
|
* Water
* Lemon juice concentrate
* Citric acid
* Ascorbic acid (vitamin C)
* Natural flavours
* Pumpkin concentrate
* Apple concentrate
* Apple juice concentrate
* Steviol glycosides
* Pineapple juice concentrate
* Mango juice concentrate
|}
----2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any

----3.Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product.

* '''Fat substitutes:''' None were identified in either beverage.

* '''Sugar substitute:''' The Zero Sugar beverage contains '''steviol glycosides''', which replace sugar while providing sweetness with little or no calories.

* '''Food additives:''' Both beverages contain '''citric acid''' and '''ascorbic acid (vitamin C)'''. The Zero Sugar beverage also contains '''steviol glycosides''', which is a permitted sweetener
{| class="wikitable"
|'''Ingredient'''
|'''Found in'''
|'''Category'''
|'''Functional Properties'''
|-
|'''Sugar'''
|Regular
|Sweetening agent
|Provides sweetness, contributes calories, and improves mouthfeel while balancing the tartness of the fruit juices.
|-
|'''Steviol glycosides'''
|Zero sugar
|Sugar substitute
|Replaces sugar while providing sweetness with virtually no calories. It is 100–150 times sweeter than sucrose, does not increase blood glucose or insulin levels, and is stable in acidic beverages.
|-
|'''Citric acid'''
|Both products
|Food additive (acidulant)
|Adjusts pH, provides tartness, enhances fruit flavour, and helps preserve the beverage by maintaining an acidic environment.
|-
|'''Ascorbic acid (Vitamin C)'''
|Both products
|Food additive (antioxidant/preservative)
|Acts as an antioxidant to slow oxidation and browning, as well as helps maintain colour, flavour, and product quality. It also provides vitamin C.
|-
|'''Natural flavours'''
|Both Products
|Flavouring ingredient
|Enhances and restores the fruit flavour and aroma to improve the beverage's sensory characteristics.
|}
----4. Compare and contrast the lists of the two products and explain differences
== Labels (1 points)==
# Provide detailed description of the information found on the labels
{| class="wikitable"
|+Product Labels
!Label
!Tropicana Pineapple Mango Fruit Beverage and Tropicana Zero Sugar Pineapple Mango
|-
|Common Name
|The appropriate common name for both products is "Fruit Drink", as the Canadian Food Inspection Agency (CFIA) states that when a product contains less than 25% fruit juice, the term "juice" must not appear in the common name<ref>{{Cite web|date=July 6, 2022|title=Guidelines on Beverages or Beverage Mixes Identified with Name of a Fruit|url=https://inspection.canada.ca/en/food-labels/labelling/industry/processed-fruit-vegetable-products/guidelines-beverages|url-status=live|access-date=July 21, 2026|website=Government of Canada}}</ref>. Although the common name "Fruit Drink" does appear on the product label, it is presented in a small font at the bottom of the front panel, making it considerably less prominent than the product's marketing name.
|-
|Bilingualism
|Both products contain English and French translations for every aspect of the products label.
|-
|Date Markings and Storage Instructions
|Since the fruit drink is considered a semi-perishable product with a storage life of less than 90 days, it requires a best before date and storage instructions. The back label indicates the best before date, along with the storage instructions "keep refrigerated" and "shake well for best taste". The label also indicates that the product has been pasteurized.
|-
|Principle Place of Business (and contact information)
|The back label of both products identifies the place of business as Tropicana Products, Inc., Bradenton, Florida, USA. The label also provides the company's website (www.tropicana.ca) and contact telephone number (1-800-237-7799), which may be used to obtain additional product information or to contact the company.
|-
|Net Quantity
|Both products indicate that the net quantity is 1.36L.
|-
|Nutrition Facts
|Both products display a simplified Nutrition Facts table in accordance with Canadian food labelling requirements<ref>{{Cite web|date=March 18, 2024|title=Nutrition Facts table formats|url=https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling/nutrition-facts-table-formats#s2c2|url-status=live|access-date=July 21, 2026|website=Government of Canada}}</ref>. The table includes the required core nutrient information, including calories, fat, carbohydrate, sugars, protein, sodium, calcium, potassium, and iron. Cholesterol, saturated fat, trans fat, and fibre are not declared because each is present at 0 g (or 0 mg), and therefore may be omitted from the simplified format. In addition, any vitamin or mineral nutrient added to the product must be declared. For example, vitamin C is listed in the Nutrition Facts table for the Tropicana Zero Sugar Pineapple Mango Fruit Drink.
The Nutrition Facts table also includes the required footnote, "Not a significant source of other nutrients," as well as the % Daily Value (% DV) interpretive statement.
|-
|List of Ingredients and Allergens
|All ingredients are clearly listed in descending order of proportion, in accordance with Canadian food labelling requirements, as shown in the images above.
Neither product contains any of Health Canada's ten priority food allergens that require mandatory declaration. Accordingly, no allergen declaration is included on the product labels.
|-
|Legibility and Location of Label
|The label size is appropriate for the product, and the information presented is legible and easily readable. The label is also positioned appropriately on the package to ensure that the required information is readily visible to consumers.
|-
|Sweeteners
|Steviol glycosides is stated in the ingredients list for the Tropicana Zero Sugar Pineapple Mango fruit drink.
|-
|Additives
|Additives such as citric acid and ascorbic acid can clearly be identified in the list of ingredients for each product.
|-
|Claim and Statements
|The Tropicana Pineapple Mango Fruit Beverage includes a claim on the front of the product stating "with real fruit juice." According to the CFIA, when a product contains less than 25% fruit juice, the term "juice" may not be included in the common name of the food. However, a separate claim referring to the presence of juice may be permitted, provided it is not misleading[3]. Therefore, the "with real fruit juice" claim is consistent with CFIA labelling requirements, as it is presented separately from the common name.
The Tropicana Zero Sugar Pineapple Mango Fruit Beverage makes two claims on the front of the package. First, it states that the product is "rich in vitamin C," which is validated by the Nutrition Facts table, as one serving provides 100% of the Daily Value for vitamin C. The product also claims that it contains "no artificial sweeteners." This claim is accurate, as the product uses steviol glycosides as a sweetening agent, which are derived from the stevia plant and are considered a naturally sourced sweetener rather than an artificial sweetener.
|}
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.
The information presented on the labels of both products complies with the regulatory requirements outlined in Lesson 4. The labels include all mandatory information, including bilingual labelling, the common name, net quantity, name and address of the responsible business, ingredient list, Nutrition Facts table, sweetener declarations, and best before date and storage instructions.

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Tropicana Orange Juice No Pulp

2026-07-16T23:50:08Z

JosephineHan:

Very briefly introduce your products here<ref>Sample Reference</ref>.

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

== Briefly introduce your food products (Optional) ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026

2026-07-16T23:48:58Z

JosephineHan: /* What We Investigated */

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2026 Team Assignments
| link-2 = Course:FNH200/Assignments/2026
| tab-3 = 2026 Team Projects
| link-3 = Course:FNH200/Projects/2026
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''

Due date:

July 16, 2026 6:00 pm, team component, 5% of course grade

July 17, 2026 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade

This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices.

:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list.

Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.

===1. Login to the UBC Wiki===
Click the CWL button on the top of the page and login from there.

===2. Create Your Assignment Page===
Once your team have decided what product and its alternative to investigate, you may create your assignment page here.

Again, make sure you are already logged in to the UBC Wiki before the next step.
* Pick your assignment title:
** Suggestion: use BrandName_ProductName_Detail(IfAny)
** For example: Kraft_Yoghurt_Peach.

* A'''dd the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page
*'''Copy the URL''' of your page and '''paste''' into the table below
* You may start writing your report here

<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleAssignmentPage
prefix=Course:FNH200/Assignments/2026/
type=create

</inputbox>

===3. Begin Writing! ===
Your new wiki page will be created with some suggested headings and sections.

==Assignment Guidelines==

=== Select a food product ===
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative (no Coca-Cola nor Pepsi products please). Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other.

=== Post pictures ===
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest.

=== Ingredient lists (4 points)===
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

=== Labels (1 points)===
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===
Please submit your individual component here on Canvas to protect your privacy and your personal opinion

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|Product Names (please link it to the proper page)
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|Product Names (please link it to the proper page)
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)]
|-
|8
|Product Names (please link it to the proper page)
|-
|9
|[[UBC Wiki:To Meat or Not to Meat? A Canadian Comparison of Beyond Beef® and Lean Ground Beef]]
|-
|10
|Product Names (please link it to the proper page)
|-
|11
|Product Names (please link it to the proper page)
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Tropicana Orange Juice - Regular vs Reduced Sugar]
|-
|14
|Product Names (please link it to the proper page)
|-
|15
|Product Names (please link it to the proper page)
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|Product Names (please link it to the proper page)
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|Product Names (please link it to the proper page)
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|Product Names (please link it to the proper page)
|-
|24
|Product Names (please link it to the proper page)
|-
|25
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]
|-
|28
|Product Names (please link it to the proper page)
|-
|29
|Product Names (please link it to the proper page)
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

Food and Drug Regulations of The Food and Drugs Act of Canada:

http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/

Regulations under the Canada Agricultural Product Acts:

http://www.laws.justice.gc.ca/eng/acts/C-0.4/

Food Additives:

https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289

Course:FNH200/Assignments/2026/Tropicana Orange Juice No Pulp

2026-07-16T23:47:17Z

JosephineHan: Created page with "Very briefly introduce your products here<ref>Sample Reference</ref>. This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here. == Briefly introduce your food products (Optional) == Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild rang..."

Very briefly introduce your products here<ref>Sample Reference</ref>.

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

== Briefly introduce your food products (Optional) ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other.

== Post pictures (Mandatory) ==

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026

2026-07-16T23:47:04Z

JosephineHan: /* What We Investigated */

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2026 Team Assignments
| link-2 = Course:FNH200/Assignments/2026
| tab-3 = 2026 Team Projects
| link-3 = Course:FNH200/Projects/2026
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''

Due date:

July 16, 2026 6:00 pm, team component, 5% of course grade

July 17, 2026 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade

This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices.

:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list.

Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.

===1. Login to the UBC Wiki===
Click the CWL button on the top of the page and login from there.

===2. Create Your Assignment Page===
Once your team have decided what product and its alternative to investigate, you may create your assignment page here.

Again, make sure you are already logged in to the UBC Wiki before the next step.
* Pick your assignment title:
** Suggestion: use BrandName_ProductName_Detail(IfAny)
** For example: Kraft_Yoghurt_Peach.

* A'''dd the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page
*'''Copy the URL''' of your page and '''paste''' into the table below
* You may start writing your report here

<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleAssignmentPage
prefix=Course:FNH200/Assignments/2026/
type=create

</inputbox>

===3. Begin Writing! ===
Your new wiki page will be created with some suggested headings and sections.

==Assignment Guidelines==

=== Select a food product ===
Select a food project available in Canada and one of its 'low fat', 'zero sugar', etc. alternative (no Coca-Cola nor Pepsi products please). Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. However, the two products that you are comparing should be similar, with one of them an alternative version of the other.

=== Post pictures ===
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest.

=== Ingredient lists (4 points)===
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

=== Labels (1 points)===
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

=== Personal Choice (5 points, optional 0 to 10%, flexible assessment)===
Please submit your individual component here on Canvas to protect your privacy and your personal opinion

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|Product Names (please link it to the proper page)
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|Product Names (please link it to the proper page)
|-
|4
|Product Names (please link it to the proper page)
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)]
|-
|8
|Product Names (please link it to the proper page)
|-
|9
|[[UBC Wiki:To Meat or Not to Meat? A Canadian Comparison of Beyond Beef® and Lean Ground Beef]]
|-
|10
|Product Names (please link it to the proper page)
|-
|11
|Product Names (please link it to the proper page)
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Product Names (please link it to the proper page)]
|-
|14
|Product Names (please link it to the proper page)
|-
|15
|Product Names (please link it to the proper page)
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|Product Names (please link it to the proper page)
|-
|19
|Product Names (please link it to the proper page)
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|Product Names (please link it to the proper page)
|-
|22
|Product Names (please link it to the proper page)
|-
|23
|Product Names (please link it to the proper page)
|-
|24
|Product Names (please link it to the proper page)
|-
|25
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]
|-
|28
|Product Names (please link it to the proper page)
|-
|29
|Product Names (please link it to the proper page)
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

Food and Drug Regulations of The Food and Drugs Act of Canada:

http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/

Regulations under the Canada Agricultural Product Acts:

http://www.laws.justice.gc.ca/eng/acts/C-0.4/

Food Additives:

https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289